2T vanilla protein powder
1T crushed almonds (almond powder)
2T oat flour (processed oats)
3T Splenda
1/8t powdered cardamom
2T egg beaters
2T egg whites
½ cup crushed pineapple
Preheat the pan to medium-low. Blend the 1st 9 ingredients in a large bowl with a wire whisk. Poke the whisk into the mix to break up the protein clumps. Once the mix is smooth, fold in the pineapple, spray a skillet with a non-stick spray and pour the batter in. Cover the skillet for ~2 minutes. Once the batter has uniformly solidified on the top, lift one edge and spray non-stick spray underneath, then flip carefully as the pancake is large and heavy and will break in ½ if you’re not careful. Turn the skillet off after flipping as it takes minimal time and temperature to finish cooking.
Store pancakes in the refrigerator or freezer in a gallon-sized ziplock baggie.
Nutritional info:
255 calories, 24g protein, 22g carbs, 8g fat